Buffalo Chicken Empanadas Recipe

Prepare shredded chicken (if not already cooked)

If you don't have cooked shredded chicken, poach 1 large chicken breast (or use rotisserie): place in simmering water or broth and cook 12–15 minutes until internal temperature reaches 165°F (74°C). Cool slightly and shred with two forks.

In a medium bowl, combine the softened cream cheese and sour cream until smooth using a spatula or fork.

Add the shredded chicken, 3 tablespoons Buffalo sauce, shredded cheddar, diced celery, sliced green onions, Worcestershire sauce, salt, and black pepper. Mix thoroughly until evenly combined. Taste and add up to 1 more tablespoon Buffalo sauce or a pinch more salt if desired. The filling should be moist but not runny.

Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or lightly grease them.

In a small bowl, whisk the egg with 1 teaspoon cold water to make an egg wash.

Working with one dough disc at a time, place about 2 tablespoons of the buffalo chicken filling in the center of each disc. Do not overfill — leave a 1/2-inch border.

Brush the edge of the disc lightly with egg wash. Fold the dough over the filling to form a half-moon and press the edges together to seal.

Crimp the edges using a fork or fold-and-roll (repulgue) technique to ensure a tight seal. Make a small 1/4-inch slit on top of each empanada to vent steam.

Place assembled empanadas on the prepared baking sheets spaced about 1 inch apart.

Brush the tops of the empanadas with the egg wash and optionally brush the edges with a little vegetable oil or melted butter for a golden finish.

Bake in the preheated oven for 18–22 minutes, until the empanadas are golden brown and the filling is hot. Rotate the pans halfway through baking for even color.

Remove from the oven and let empanadas rest on the baking sheet for 5 minutes to set the filling.

Serve warm with ranch or blue cheese dressing and extra Buffalo sauce for dipping. These pair well with a side of celery sticks.